Mince garlic and sautee in pan. Add onions and cook half-way. Toast Almonds with a little oil in separate pan. Mix everything together with beans. Put flame on low and cover. Add lemon juice, salt, and coriander. Cook until beans are as soft as you like em!
This one is really easy and versatile. You can eat it hot as a side dish (goes really well with fish) or cold as a dip for tortilla chips.
2 cans organic black beans
3 medium ripe tomatoes, cut into chunks
1 large red onion, chopped - some diced, some chunked
3 green onions, chopped
Large bundle of cilantro, de-stemmed and chopped
1 tspn cumin
1 Tablespoon Olive Oil
Sliced Avocado (optional)
If you like it spicy, you can add jalepeno, sriracha or red pepper flakes
Saute red onion in a little olive oil in a medium pot. When onion begins to get soft, add green onions and continue to cook. When onions are soft, put heat on med-low and add cilantro, tomatoes, beans, cumin and garlic salt (I use a lot of garlic salt, but you can use as much/little as you like.) cook until dish is hot.
Top with sliced avocado (optional). Serve hot as a side dish or cold as a dip for chips. (TIP: This could be a healthy alternative for a holiday party appetizer or Superbowl Sunday dip.)